5/14/2016

Salad of Figs, with Basil, Amish Blue and Pomegranate Vinaigrette

Well, as nearly always happens, the recipe will sound terrific, but there is a distinct lack of certain items. In this case, a recipe by Yotam Ottolenghi, current featured chef at IHCC (I Heart Cooking Clubs), calling for fresh figs and goat cheese. Okaaaay, we had dried ones, and for feta, we had a lovely, creamy Amish Blue, which I had spontaneously bought and wanted to try.

Another of his recipes in the same book Plenty, a few pages on, had dates and Turkish sheep's cheese with almonds. I borrowed the almonds from that one, and added them in, to good effect I must say.

How can one go wrong by combining two of Ottolenghi's salad recipes? You simply can't! Love that you took what you had and turned it into a beautiful and inspired dish. I have no doubt it was fantastic:)

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One of many earrings created by women from the Starfish Project

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Earrings for Freedom

On Mother's Day my daughter gave me a lovely pair of earrings made by the women at Starfish Project. So I was able to learn something at the same time, about a wonderful rescue outreach to sexually abused and trafficked women. You can click on the link and find out more.